Chicken Tarragon
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | tablespoons |
water
|
|
| 1 | x |
lemon juice
approximately 1 lemon |
*
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
tarragon leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
water
|
|
| 1 | x |
lemon juice
approximately 1 lemon |
*
|
| 5 | ml |
sesame oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
tarragon leaves
|
|
Directions
Trim any fat from chicken; cut into cubes or thin slices.
In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes.
In a non-stick pan or wok, heat oil and cook garlic 1 minute.
Add chicken and stir-fry until cooked on all sides.
Sprinkle in tarragon and pepper; stir to combine.
Serve with "Orzo and Pignoli" and "Minted Tomato Saute".
